What kind of flour is used to make siomai transparent? The origin of siomai

Shaomai is a traditional Chinese noodle dish made by mixing wheat flour with water to make a hard dough, rolling it into a lotus leaf-shaped dough skin with a mallet after it is left to rest, wrapping the meat filling in a steamer and steaming it. It is very beautiful and delicious, elastic and relatively soft, and has a good taste. The following is what kind of flour is used to make Shaomai transparent? I hope it is useful.

Contents of this article

1. What kind of flour is used to make Shaomai transparent?

2. The Origin of Shaomai

3. How to make Shaomai

What kind of flour is used to make Shaomai transparent?

It is recommended to use low-gluten flour.

When buying siomai outside, you will find that the outer skin of the siomai is transparent and you can clearly see the juice inside. This is mainly because of the material of the outer skin. Generally speaking, it is recommended to choose low-gluten flour, because this type of flour has a fine texture and is semi-soft. It is used to make siomai skin that is not only elastic but also soft and glutinous, and has a better taste. Common low-gluten flours include corn starch, potato starch, wheat starch, etc.

The Origin of Shaomai

Shaomai first appeared in Goryeo, which is now North Korea. It was originally evolved from steamed buns. When making steamed buns, they were not sealed, presenting a flower shape. Shaomai was recorded in books from the Goryeo Kingdom. At that time, a kind of pasta appeared in Beijing, which was eaten with soup and was called "Shaomai" by the locals. It was not until the Ming and Qing Dynasties that Shaomai appeared frequently. There are records about Shaomai in books such as "The Scholars", Li Dou's "Yangzhou Huafanglu", and "Jin Ping Mei Cihua". In the Qing Dynasty, there were records about the methods of making Shaomai, including sugar-filled, meat-filled, and bean paste Shaomai. Today, the methods of making Shaomai are endless, not just limited to one place. Each place has its own set of methods, and the taste also changes with different regions.

How to make siomai

Ingredients: dumpling wrappers, glutinous rice, mushrooms, carrots, bamboo shoots, shallots, a little cooking wine, a little soy sauce, a little salt, a little chicken essence, a little pepper, pork, a little green beans, a little sesame oil

practice:

1. Wash the mushrooms, carrots and bamboo shoots, then cut into small cubes for later use.

2. Take out the glutinous rice that has been soaked in advance, drain the water and set aside.

3. Cut the pork into small cubes and set aside.

4. Heat the pan with cold oil. When the oil is heated up, put the chopped vegetables into the pan and stir-fry. Then add green onions and seasonings, stir-fry until cooked, then remove and set aside.

5. Then put the drained glutinous rice and the fried diced vegetables together, mix evenly, and steam them on a steaming tray.

6. Then put the steamed glutinous rice, diced vegetables and chopped pork into the pot and stir-fry evenly.

7. The above is the process of making the filling of siu mai. At the end, you can add some sesame oil to the filling to enhance the flavor.

8. Then take a piece of dumpling skin and hold it in your hand. Then use a spoon to scoop the appropriate filling and put it into the dumpling skin. Use your fingers to shrink the skin without sealing it. Wrap all of them in this way.

9. Finally, put a green bean at the opening of the steamed bun to add color.

10. Finally, put the wrapped steamed dumplings into the steamer and steam them until cooked.